I am aware that there is "Recipes" under General Discussion, wherein a lot (?) of mouth watering Badaga Dishes (making) have been described. But....

What I am trying to achieve with this new topic is to have a 'focussed' discussion and description, not only of authentic Badaga Dishes but also our agri produce [
BAE
] - like for example we used to grow
GHODUME, ERAGI, BATHA
etc but have almost completely stopped now. About our food (eating) habits, preparations of main dishes as well as
the ingredients
. And of course the methods used in cooking (like in a
MADAKE
in the
KITCHU OLE
).

Here, I must mention that though many masala powders are available in the market, nothing can beat our
'MAASU HUDI'
(a fact Anitha Gokul mentions in her recipes).

I remember the childhood days when the dried
GANJE GHODUME
(wheat) used to be spread in the
KERI
in front of the houses between two groups of
HEMMAKKA
(ladies) seated opposite to each other with
GANJE DHADIS
(sticks of about four feet long and an inch thick) systematically & alternatively beating to remove the chaff. The rhythmic 'tak tak' noise would be accompanied by some folk lore Badaga songs. This is known as
GANJE SACHODHU

How can anyone forget the
GANJE
that would be
HURUTHU
-
fied
(fried) in a
HURI MADDAKKE
(mud pot) with a hole on its side through which a
HURI KOL
(a short stick with cloth tied at one end as a ball) would be inserted and the contents stirred constantly? The fried ganje called
GANJIKKE
would be taken with
BELLA
(jagiri) and
THENKE
(coconut). {R Ramachandran adds " The taste of this would increase if
hurutha keerai
is added. This used to be a very common snack during the
"kodai"
season when no one can venture out on account of severe wind and rain. This ganjike would be powdered in a '
BEESA GALLU
' or the
'BEESARAN KALLU'
( our own flour "mill" that was a permanent feature in the
nadu mane
and stored for furture use. People who go on long travel(in olden days the travel was by foot only) took this powder along with them, a very handy meal. This powder would be mixed with adquate amount of hot water, salt and jaggery and taken"}
MAJJIGE KADANJODHU
(- literally butter milk churning ) or
HAALU SORAKKODHU
used to be great fun. The
BENNE
(butter), and the
THUPPA
(ghee) made out of this butter, you get is pure and healthy. When taken with
ERAGI HITTU
...ah..ah...real bliss.
EEGAVE AASE BANDHARAVA ?

POTHTHITTU
(wheat dosai) has to be an all time favourite. During
SAKKALATHI HABBA
(the last festival before
HETHAI HABBA
)
POTHTHITTU
with
THENKE NEERU
(coconut water) is the main dish.

What about dishes like
OTTU KUDI UDAKKA
(bamboo shoot curry) which can put any
BAADU UDAKKA
(non veg curry) to shame? And
KOONU
(mushroom) preparations??

There are many side dishes like
SOPPU, BARRATHA AVARE , GAASU SANDEGE
etc.

I am pleasantly surprised to learn that Taj Retreat hotel in Coonoor serves some exclusive Badaga specials like
THUPPADITTU & OTTU KUDI
curry.
"Since the British lived here for long, there was a mix of the English food with the local ingredients - mostly, the native Badaga food. Thuppathittu, is an example. That makes it different from the typical English food.....For vegetarians, ... Ottakudi Gassu poriyal ( a typical Badaga food of potatoes, spices and bamboo shoots), .... Avarai Uthaka (traditional Badaga speciality), Khuni khichri (spice preparation) and Gassu Dhotti (boiled potato preparation)"
[ http://www.expresshospitality.com/20050808/viewpoint02.shtml ]

Nice to see the name
MAASU NEERU
- rasam ( milagu thanni in Tamil has found its way into dictionaries). Why not use proper Badaga words & names like BAE for PARUPPU ?

N Bellie adds :
BATHA HOKKUDHU
:-This was done by elephants in very ancient period, but in my childhood, 50 to 60 bulls and cows would be brought from the plains (mainly Avinashi) and mostly done during night time.

R Ramachandran adds :One of the methods/processes in storing/pruning our farm produce ERAGI is "
ERAGI METTODHU "
(Stamping). This is done on the green
ERAGI
stems freshly cut from the fields. A bunch of this is put on the floor and squeezed by bare feet indoors. This is done mainly in the night in the
EDHA MANE
(middle room). I remember doing this exercise myself in my early days and storing them in the
DHARSAE PETTI / BALLA
(storage box) which is mainly located on top of the
HAGALAE
(permanentally fixed long wooden plank from wall to wall that also serves as a huge cot) in the
EDHA MANE

Last edited by bjaypee on Tue Jan 09, 2007 6:45 am; edited 23 times in total

bellielicOccasional poster

Joined: 03 Aug 2006
Posts: 69

Posted:
Mon Jan 08, 2007 6:38 am

Dear BJP Sir,

You have taken me to old days of my village life by your articles. Especially the
Ganje sachudu
, by the
Emmakka
, by singing the our folk songs.

Majjige Kadanjudhu
, is known as
Alu Sorukkudhu
.

You have missed one thing. That is the
Batha Hokkudhu
. This was done by Elephants in very antient period, but in my childhood, 50 to 60 bulls and cows coming from the plains (from Avinashi),
for this
Batha Hokkudhu
, and this will be done mostly in night time in our
Keris.

Keep your service regularly to know more about our culture.

_________________N BELLIE (LIC) (Achanakal)

kktramachandranStarter

Joined: 28 Dec 2006
Posts: 8

Posted:
Mon Jan 08, 2007 10:41 pm

DHODAVAKA, KUNNAVAKA ELAAGU ENNA NAMASKARA !!!

Happy to be a part of this community and my best wishes to all.

One more execrise in the process of storing/pruning our farm produce
"ERAGEE" is the "ERAGEE METODHU". This is especially done on the
green ERAGEE which is cut from the fields. A lump of ERAGEE is
put under the bear feet and squeezed by the legs. This exercise is
done mainly in the night at the EDHA MANAE since it is an indoor activity. I remember doing this exercise myself in the early ages and storing them in the DHARSAE PETTI which is mainly located on top of the HAGALAE which is in the EDHA MANAI'.

Regards

R.Ramachandran
Kekkatty.

kktramachandranStarter

Joined: 28 Dec 2006
Posts: 8

Posted:
Mon Jan 08, 2007 11:16 pm

KADAMITTU :
Ganjae is made to ravae. This ganjae ravae is mixed with water and other
spicy ingredients like MADDHU BITTU and POTTU KADALAE and others with
adequate quantity of salt and sugar or bella (jaggery). This mix is made
into small balls. 'MORANDHAE SOPPU' stem is cut into small
sticks convenient to fit into the vessel used for this purpose. The
sticks are arranged in such a way they form a terrace with space under
it where the water is filled (modern day cookers use the same philosophy).
A white thin cloth is spread on these sticks and the balls are stacked
in such a way the steam reaches every ball. The vessel is closed and
boiled for about half an hour. Now the KADAMITTU is ready for serving.
This is served raw or with milk. Hope this finds a place in your
special occasions since this is a healthy recipe and can be stored for
weeks. The morandae soppu also has medicinal values. We can see some
old people brushing their teeth with it.

R.Ramachandran
Kekkatty

bjaypeeFrequent poster

Joined: 01 Aug 2001
Posts: 198

Posted:
Mon Jan 08, 2007 11:38 pm

Hello Ramachandra,

Fantastic. Pl give more info on other Badaga produce/dishes. Looking at the positive response, I may add a new page in http://badaga.wordpress.com titled (what else?) 'Recipes'

Ganjae is fried in the mud pot or the huri maddakae with the
help of huri koolu (a small stick with a spongy cloth tied at
one end in the shape of a ball). This fried ganjae is known
as the Ganjikkae. The taste of this would increase when added
with hurutha keerai. This is very common during the "koodai"
season when no one can venture out on account of severe wind
and rain. This ganjikkae was powdered with the help of
'BEESANGALLU' or the 'BEESARAN KALLU' ( our own flour grinding
machine) and stored for furture use. People who go on long
travel(olden days the travel had to be made by foot only) took
this powder along with them, a very handy meal. This powder
would be mixed with adquate amount of hot water, salt and jaggery
and served. I have tasted this and is a really tasty and health snack.
Can our children taste such items. ?????

R.Ramachandran
Kekkatty.

kissnaaStarter

Joined: 05 Apr 2005
Posts: 4

Posted:
Tue Jan 09, 2007 4:26 am

Dear Ramachandran Sir,

I thought to say about our 'Ganjittu' and really happy to hear that from you. Really one of the healthy foods from our community. And also thanks for informing about the ERAGI METTODHU especially in EDHAMANE. I am remembering those days when I was a child and happened to see this ERAGI METTODHU in our home. Good work and expecting more badaga dishes from you.. (Is DHARSAE PETTI is same as beni petti???)

Gavatha,
Krishnamoorthy

bellielicOccasional poster

Joined: 03 Aug 2006
Posts: 69

Posted:
Tue Jan 09, 2007 7:26 am

Dear Sri Ramachandran,
You remembered the
Erigi Mettudhu
.
I remember that this dish is known as
KASIKKE
.

_________________N BELLIE (LIC) (Achanakal)

kktramachandranStarter

Joined: 28 Dec 2006
Posts: 8

Posted:
Tue Jan 09, 2007 9:05 pm

What I mentioned as green eragi is exactly KAASIKAE as Sri Bellie
quoted. Thanks for the same.

Wait !!! to hear about the Battha Hittu and Hatchikai in the next
24 hours.

Regards
R.Ramachandran

kktramachandranStarter

Joined: 28 Dec 2006
Posts: 8

Posted:
Thu Jan 11, 2007 3:36 am

HATTCHIKAY

This food item has a significance in our community. What is that?

A special occasion where only this is prepared as a special item
the BAETA BITHA or the HATCHIKAY HORAY which falls on the previous
days of SAKKALATHI. BATTHA ( or samai) is fried to the extent it
bursts open the cover (BATTHA HURUPUDU). THis is put in the HORALU
and CUMMIfied (CUMMOODU). This exercise is done to seperate the husk
from the seed underneath), Then this is gathered in a MORA (a bamboo
weaved basket like holder with one side open) and cleaned so that
the seperated husk is blown away from the actual seed (KAERODU).
This is then soaked in water for a few hours. This soaked seed
will become soft. This is mixed with an tinch of salt, jagerry or
sugar and the famous BADDHU BITTHU. HATCHIKAY is ready to served
separate or with milk. THis is first ordeaned to God and the DEEVIGAY
by the family head and then he tastes it first in the HORAY GANGUVA.
This is as far as I practice and experiment. Any suggestions are open.

R.Ramachandran
Kekkatty

bellielicOccasional poster

Joined: 03 Aug 2006
Posts: 69

Posted:
Thu Jan 11, 2007 7:27 am

Hi all,
Now a days Iddly is a common food for all of us, and cooking is as easier than ever.

But before some 35, 40 years back, our ladies preparing to make the Iddly Mavu in Attukal, that was a great event for that Thara (Line of houses) people. For children it was thrill to see the process.

A big Iddly pot of Brass, was used to cook the Iddly, 8 iddlies at a time.
(now we can cook even 24 to 40 at a time).

_________________N BELLIE (LIC) (Achanakal)

ebhariFrequent poster

Joined: 31 Dec 1999
Posts: 279

Posted:
Fri Jan 12, 2007 1:54 pm

Feels so good to have people like Mr.Ramchandran in our forum who carry with them a bounty of experience. Welcome Sir!

"Hatchikay" is arguably one of the most tastiest cuisine I have ever had in my life. Its sweet "Manna" from Heaven with its free flowing taste. Whenever there was a feast at home esp. for the pregnant women and girls attaining puberty, Mom would open up her small granary of "Battha" a couple of days before, I immediately know its time for "Hatchikay".

Looking forward to more from you Sir!

_________________Emerald Bhojan Hariharan.

DREAM. INSPIRE. EVOLVE.

bjaypeeFrequent poster

Joined: 01 Aug 2001
Posts: 198

Posted:
Thu Oct 07, 2010 8:27 pm

A visitor to our website http://badaga.in
R.Manikantan
has written to ask ' how to make "
Avari and Gassu udhakku
" with ingredients and method '

That has set me thinking why not a contest for Badaga Recipes.

So, here is a contest on our traditional recipes.

The best 'original' entries will win B. Balasubramanian's book on Badagas "PAAME"

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